I have never been a muffin or even a cupcake kind of person. I don’t have that kind of patience, nor do I have that kind of artistic talent for that kind of thing. However, it seems that this is one of those recipes that if I have a bad banana, and some blueberries from the freezer AND if I’m looking for another variety of banana bread, here it is. On top of that, the baking time is not as long.
1 cup sugar
1/4 cup oil
1 cup very ripe bananas
1/2 cup yogurt
1 1/2 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup blueberries
1 cup chopped walnuts (optional)
Prepare and line 12 muffin tins. Preheat oven to 350oF.
In a large bowl, beat eggs for 5 minutes. Add the sugar, oil, bananas and yogurt.
In a medium bowl, sift together flour, baking powder, baking soda and salt.
Fold flour mixture into egg mixture until just combined. (Do not use mixer, it may over mix the batter and the cake will become chewy).
Add in the blueberries and walnuts. Scoop into prepared muffin tin.
Bake at 350oF for approximately 1 hour. Check with cake tester.